DIRECTIONS
In a heavy skillet, heat oil and stir in minced shallots. When shallots are tender, add zucchini
and stir to coat with oil and shallots. Sauté about 5 minutes, until tender.
Remove from heat and add thyme or oregano, whole grains, parsley and lemon zest. Mix
well and add lemon juice, salt and pepper to taste.
Serve warm or at room temperature. Cover and refrigerate leftovers.